Description
A delightful dessert combining red velvet cake with creamy cheesecake, perfect for any celebration.
Ingredients
Scale
- 1 box red velvet cake mix (15.25 oz)
- 1/3 cup vegetable oil
- 2 large eggs
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Powdered sugar (for dusting, optional)
- Melted white or dark chocolate (optional for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a medium bowl, combine the red velvet cake mix, vegetable oil, and eggs. Mix until a thick dough forms. Reserve about 1/3 cup of the dough for the topping. Press the remaining dough evenly into the bottom of the prepared pan.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.
- Pour the cheesecake filling over the red velvet base, spreading it evenly. Crumble the reserved red velvet dough over the cheesecake layer.
- Bake for 25-30 minutes, or until the cheesecake layer is set. Allow the pan to cool, then refrigerate for at least 2 hours to firm up.
- Once chilled, remove from the pan, cut into bite-sized pieces, and dust with powdered sugar or drizzle with melted chocolate before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 230
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: dessert, red velvet cake, cheesecake, party snacks, easy recipe